10 Places to Take (and Impress) Your Visiting Foodie
|Tomato Toast with caponata, crispy Such and Such Farm basil, Sungold cherry tomatoes and uni sorbet. | Jennifer Silverberg|
The Libertine (7927 Forsyth Boulevard; 314-862-2999)
Pedigree: Chef Josh Galliano is a James Beard Foundation Best Chef: Midwest semifinalist, and was named Food and Wine's People's Best New Chef-Midwest.
Chef Josh Galliano and his polished team have perfected the craft of simple, inventive dining. Meat, seafood and vegetable dishes are all given the spotlight. The desserts also cannot be skipped. The craft cocktail, wine and beer lists are just as impeccable as the food. In short, make sure your out-of-towner tries everything.
Stone fruit and fig salad with cardamom-orange blossom yogurt. | Greg Rannells
Elaia (1634 Tower Grove Avenue; 314-932-1088)
Pedigree: Chef and owner Ben Poremba is a James Beard Foundation Best Chef: Midwest semifinalist, 2014 and Food and Wine's Best New Chef semifinalist, 2014.
Tucked behind its sister wine and tapas bar, Olio (a magnificently renovated Standard Oil gas station), both the food and the setting at Elaia is rustically elegant. The intimate restaurant offers upscale Mediterranean-inspired fare as a ten-course tasting menu or a la carte. The extensive wine list is also assembled with care by Andrey Ivanov, who recently tied for first in the national Chaine des Rotisseurs' Best Young Sommelier competition.
Roasted Ozark Forest mushroom Salad with Crop Circle spicy greens, Baetje Farms goat's milk cheese, toasted Missouri pecans, warm bacon vin. | Greg Rannells
Farmhaus (3257 Ivanhoe Avenue; 314-647-3800)
Pedigree: Chef and owner Kevin Willman is a James Beard Foundation Best Chef: Midwest semifinalist.
Farmhaus was inspired by rural life, specifically, one lived on a sustainable farm. Kevin Willman's menu changes daily, according to the day's fresh harvest from local farms and products gathered from area cheesemakers, bakeries and coffee roasters. Willman takes inspiration from his childhood in the Midwest and his culinary training in Florida, where the restaurant sources most of its seafood from.
Brasserie Burger with blue cheese and pickled red onion. | Greg Rannells
Brasserie by Niche (4580 Laclede Avenue; 314-454-0600)
Pedigree: Another Gerard Craft joint!
Brasserie by Niche celebrates the foundation of cooking haute cuisine from France. The third restaurant from Gerard Craft, Brasserie offers simple food, prepared with his distinctive attention to subtle flavoring and texture. Casual French dishes are offered as amuse bouche, salades, hors d'oeuvres, fromage and plats. The weekend brunch is also a treasured St. Louis institution.
2000 Sidney St., St. Louis, MO
7927 Forsyth Blvd., St. Louis, MO
1634 Tower Grove Ave., St. Louis, MO
3257 Ivanhoe Ave., St. Louis, MO
4580 Laclede Ave., St. Louis, MO
999 N. 2nd St., St. Louis, MO
23 S. Euclid Ave., St. Louis, MO
1419 Carroll Street, St. Louis, MO
1000 Mississippi Ave., St. Louis, MO